Friday, September 8, 2017

After school snacks were a necessity in our house when my son was growing up. Sometimes the snacks were a treat that I bought, and sometimes they were something I made earlier in the day. It all depended on how busy I was at work. These days I have a lot more time, but my son is grown, and not looking for after school snacks. But, sometimes I see things at the grocery, and they are just too cute to pass up. That is how this Cheesy Pepperoni Pizza Dip happened!

Open the pizza crust and spread it out on a pizza pan. You can use a baking sheet or anything that is oven safe. Bake for 11 minutes, but watch the crust to make sure it cooks thoroughly.

Remove pizza crust from the oven and cool on cooling rack. Turn oven to 325 degrees.

Place half of the pizza sauce in a bowl. Add mini pepperoni pieces around the top of the sauce.

Place the rest of the sauce on top of the pepperoni pieces. Just spoon it right on top. Place pepperoni pieces on top of sauce, just like the first layer. Place shredded mozzarella on to the top of the pepperoni's.

Place in oven and bake for 3 minutes. Turn to broil and broil for 1 minute.

Cut the pizza crust into strips for dipping.

Have fun enjoying your Cheesy Pepperoni Pizza Dip!

Thanks for stopping by #15 Minute Friday!

Author: The Freshman Cook

Cheesy Pepperoni Pizza Dip

INGREDIENTS:

1-13.8 ounce Pillsbury Pizza Crust

1 1/4 cup Pizza Sauce

Hormel Pepperoni Mini's

Shredded Mozzarella Cheese

INSTRUCTIONS:

preheat oven to 425℉

Open the pizza crust and spread it out on a pizza pan. You can use a baking sheet or anything that is oven safe. Bake for 11 minutes, but watch the crust to make sure it cooks thoroughly.

Remove pizza crust from the oven and cool on cooling rack. Turn oven to 325 degrees.

Place half of the pizza sauce in a bowl. Add mini pepperoni pieces around the top of the sauce.

Place the rest of the sauce on top of the pepperoni pieces. Just spoon it right on top. Place pepperoni pieces on top of sauce, just like the first layer. Place shredded mozzarella on to the top of the pepperoni's.

Place in oven and bake for 3 minutes. Turn to broil and broil for 1 minute.

I didn't list any amounts on the ingredient list because if you like one item more than an other, you should use more of it! This picture shows how much I used of each one. I used more of the raisins and peanuts because they are so good together and they are the smaller ingredients when it comes to size. There is no wrong

amount!

I think this is also a great party mix. I can see myself serving this during some football parties this fall!

Thanks for stopping by today! Have a great weekend!Here are some other Trail Mix ideas:

Friday, August 4, 2017

I don't think I have ever met anyone who doesn't love S'mores. Some people might think they are messy or sticky, but they still love how they taste! Well, for those who think they are messy and sticky, and they sometimes are; I say, "here you go" ~ S'mores on a Stick! Way less mess and tons of S'mores flavor for #15MinuteFriday!

S'mores on a Stick(printable recipe at end of page)3 Giant MarshmallowsStick to hold the marshmallow 1/4 pound Milk Chocolate3 Graham Crackers

Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.

Crush the graham crackers until there are no big pieces.

Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!

Dip marshmallows in the chocolate. Coat the entire marshmallow.

Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.

Friday, July 28, 2017

It has been really hot here in North Carolina this summer! Luckily, we have made plenty of these Cookies and Cream Frozen Pudding Pops as a way to keep cool! These are definitely the most frozen #15MinuteFriday recipe I have made. (I don't count the freezer time!) They are so yummy and easy, and I see a few other frozen recipes coming our way as the summer heat doesn't seem to want to end! Have fun with these!

Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.

Once the pops are completely frozen, scrape the
cream out of the cookies and place to the side. Place the cookies in a
plastic bag that will close securely. Go over the bag with a rolling
pin, crushing the cookies in to small crumbs.

Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine. Enjoy!

Thank you for stopping by today! I hope you enjoyed this #15MinuteFriday recipe!

Author: The Freshman Cook

Cookies and Cream Frozen Pudding Pops

INGREDIENTS:

4.2 ounce Cookies and Cream Pudding Mix

2 cups Cold Milk

4-5 Oreos

Popsicle Mold

INSTRUCTIONS:

Mix the pudding mix according to the package directions.

Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.

Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs.

Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine.

Unwrap the crescents and cut apart from each other. Add 1 tablespoon cherries across the bottom section of the crescent. Add a small amount of chocolate, like above, depending on your preference for chocolate.

Turn in both sides, and roll the crescent. All sides should be closed so nothing can leak out. Place crescents on baking sheet, bake according to package directions.

While crescents are baking, make glaze by adding milk to confectioners sugar. You can also use water instead of the milk.

Mix together until glaze is smooth.

Remove crescents from oven, let them cool. Drizzle with glaze.

Let glaze set up.

I tried to keep this to 15 minutes, but it may go over a little. You could use canned cherries and it would be quicker.

Chocolate Cherry Crescents

INGREDIENTS:

INSTRUCTIONS:

Preheat oven to 375 degrees.

Pit cherries and then chop the cherries in to quarters.

Unwrap the crescents and cut apart from each other. Add 1 tablespoon cherries across the bottom section of the crescent. Add a small amount of chocolate, like above, depending on your preference for chocolate.

Turn in both sides, and roll the crescent. All sides should be closed so nothing can leak out. Place crescents on baking sheet, bake according to package directions.

While crescents are baking, make glaze by adding milk to confectioners sugar. You can also use water instead of the milk.
Mix together until glaze is smooth.